Method

• 1

  Chop fresh mushrooms in quarters and finely dice the onion.

• 2

  Finely chop the garlic and fresh thyme.

• 3

  Saute chopped onions, garlic and thyme in olive oil, in a frying pan until soft.

• 4

  Add fresh mushrooms and cook for a further 2 minutes.

• 5

  Add the white wine and reduce for 5 minutes until almost evaporated.

• 6

  Add chicken stock and reduce for a further 5 minutes.

• 7

  Pour in the cream and simmer for further 10 minutes or until a desirable thickness is achieved.

• 8

  Add 25g Ghiotti Parmigiano Reggiano and season to taste with salt and pepper.

• 9

  In the meantime, cook Ghiotti Egg Tagliattelle in boiling salted water until al dente and then drain.

• 10

  Raise in a plate, Ghiotti Egg Tagliatelle with mushroom parmigiano sauce.

• 11

  Finish with freshly grated Ghiotti Parmigiano Reggiano cheese.

• 12

  For the wahoo effect, sprinkle few drops of truffle oil.